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Method for brewing dry fermented wine with fermented cloudy apple juice

A technology for fermenting wine and mixing juice, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of not fully reflecting the characteristics of fruit wine, lack of aftertaste and heaviness, and reducing the recognition of cider and other problems, so as to increase the content of free aroma components, solve the poor flavor of the wine, and enhance the aftertaste of the wine.

Active Publication Date: 2017-11-21
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Problems solved by technology

[0005] The flavor and taste of the existing cider on the Chinese market are relatively poor, which cannot fully reflect the characteristics of its fruit wine. The body of the cider is generally severely oxidized and browned, the aroma is light, the taste is thin, and it lacks aftertaste and heavy feeling, which directly reduces the consumer's perception of cider in our country. degree of recognition

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  • Method for brewing dry fermented wine with fermented cloudy apple juice
  • Method for brewing dry fermented wine with fermented cloudy apple juice

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Embodiment Construction

[0032] The present invention will now be described more fully with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown. This invention may, however, be embodied in many different forms and should not be construed as limited to the exemplary embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0033] like figure 1 Shown, the present invention provides a kind of method for fermenting dry type fermented wine of apple mixed juice fermentation, and the method comprises the steps:

[0034](1) Raw material processing: After cleaning the mature Guoguang, Granny Smith and Gala apples, dry the surface moisture with cold wind, and crush them with a column press. The three kinds of apples are crushed according to Guoguang 70 %, Granny Smith apple 15%, and Gala apple 15% are mixed and squeezed ...

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Abstract

The invention discloses a method for brewing dry fermented wine with fermented cloudy apple juice. In the method, Ralls, Granny Smith apples and Gala apples are respectively crushed and mixed proportionally to be squeezed for juice, the juice is proportionally mixed with squeezing pomace and fermented, and a fermented wine body has appropriate aroma and acidity; in raw material handling procedure, the juice is mixed with the pomace in the proportion of 1:1, and aroma in apple peel can be well dissolved into the apple juice; meanwhile, low-temperature concentrated squeezed juice and crushed immature green apples are added to be mixed with apple peel and flesh for low-temperature impregnation fermentation, and thick feeling of the wine body is remarkably improved; dissolution rate and decomposition of flavor precursors in the peel can be remarkably increased by adding complex enzyme in the impregnation period, low-temperature and slow-impregnation fermentation of later aroma yeast is combined, and content of free aromatic substances in the apple wine is remarkably increased; part of finished wine is distilled, the distilled wine is added into the finished wine, and the problem about poor flavor of the wine body is solved.

Description

technical field [0001] The invention belongs to the field of cider flavor enhancement technology and brewing technology, and in particular relates to a method for brewing dry fermented wine by fermenting mixed apple juice. Background technique [0002] Apple is the largest fruit in my country and the most advantageous agricultural product in China, with a wide distribution of planting. Since 1993, my country's apple cultivation area and output have ranked first in the world. In 2016, the national apple planting area was 2.4669 million hectares (37 million mu), and the total national apple production was about 34.05 million tons, accounting for more than half of the world's apple production. Due to the huge output of apples, which has far exceeded the maximum domestic consumption, and the export of apples is limited to a few production areas, most fruit farmers can only rely on the domestic market, which cannot fundamentally solve the problem of slow sales. 85% of the apple...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 李军阎贺静朱凤妹邓翔宇
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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